Egg Pepper Fry

     I want to post this recipe immediately as this is my long time drafted post, so planned to post it yesterday, Suddenly when i checked my recipe count, Hah ! its 150!! How i can leave it so simple. So, started my browsing session to create an image. At last created a perfect text/image and the auspicious time (!) has come to post it.

    Here is the note behind this recipe... As i mentioned in all my EGG related post, i hate boiled Eggs. Still, like to try some different recipes using Boiled Egg. I know two receipes using Boiled Eggs. One is "Egg Thokku" and another one is this. When i tried this first during my early marriage days, i just felt the raw smell of the added ingredients. So, i decided not to prepare this anymore but suddenly when i checked my cookery book recently, this recipe got flashed and tempted me to prepare. so, try this for the second time only using 2 Boiled eggs. OMG!! i got my mom's taste. Hurray !!!!!!! :) Here comes my another boiled egg recipe.

INGREDIENTS
Boiled Egg - 2 Nos.
Onion - 2 Nos.
Garlic - 3 cloves
Tomato - 1 No.
Pepper corns - 1 spoon
Coriander
Chilly Powder - 1/2 spoon
Turmeric Powder - Pinch
Salt - To Taste
Mustard - 1/2 spoon
Sessame Oil - To garnish

METHOD:
     Grind Onion, pepper corns, garlic, tomato as a thick paste and keep aside. Keep a pan and heat a spoon of oil. Allow mustard to get splutters. Then pour the grinded items, saute it along with turmeric powder and required salt, until the raw smell goes off. If you need more kaaram, add chilly powder. It will take more time as we have grinded raw onions & garlic. DONOT add water at any cost. Once the raw smell goes off, slit the boiled egg and add it to the mixture. Fry until the white part of egg coated well with the sauted mixture. You can taste it with Hot steamed rice and as a side dish for Rasam, Roti etc.

♬ Sangeetha♡Nambi ♬

Toor Dhall Chutney/Thuvayal

     When i dont feel like preparing Gravy or Side dish for my lunch, will blindly go for this Thuvayal/chutney as it will act as "THE BEST" all rounder as Gravy as well as a side dish. I learnt this recipe from my mom which she use to prepare in a simple form and i should said, she is a good in preparing this. But recently when i went to my aunt's house, my aunt prepared it for me in a different method which had a "Heavenly Taste". Yes, she add so many ingredients for that delicious outcome. Now, My aunt become BEST in preparing this. Nowadays, my mom use to prepare this in my aunt's method. Here comes my aunt's method....

INGREDIENTS
Toor Dhall - 1/2 cup
Chopped Onion - 1 or 2 Nos.
Chopped Tomato - 1 No.
Red Chilly - 2 Nos.
Green Chilly - 1 or 2 Nos.
Cumin Seed - 1/2 spoon
Curry Leaf - 1 twig
Corainder Leaf - 2 Twigs
Grated Coconut - 1/2 cup
Tamarind - Small gooseberry size
Salt - To taste
Oil - To fry

METHOD:
     Keep a pan and heat a spoon of oil. Add all items under "Ingredients" section 1 by 1 except coconut. Saute it until raw smell goes. Allow it to cool for 5 mins. Then grind the sauted mixture along with grated coconut. Add required salt in between. Hmmm....... I can feel the smell now. Its soooooooo easy.

Note:Dont add much water, it will spoil the taste for sure.

♬ Sangeetha♡Nambi ♬

Dish, which tempted me !

     During one of my working day, went to food court with my own girls gang to have my lunch. As soon as i entered i was attracted by some non-veg dish smell which was ruining the entire food court, myself and my friends were in big discussion by finding the name. After sometime, we got distracted and having our home made food. Suddenly the smell again comes from my nearby table. (OMG! Its not leaving me...) Kept our brought food untouched, again our discussion started for Dish name hunting :P for a lllllloooooooonnnnnngggggggg time (Thank god ! noone forced us to go out) Finally, somehow we have concluded that it is Noooooooo............. will not reveal :) Guess from my Ingredients :P You wont believe me, if i got the below ingredients, i would have prepared it immediately and tasted. So much it tempted me. I was waiting for my office time gets over, rushed to my home and prepared this dish and enjoyed at the max. So kiddish is it ?? Ok gals, I can't keep up my Surprise, Here we go !!! :P

INGREDIENTS
Store bought Parota - 5 Nos.
Eggs - 5 Nos.
Onion - 4 Nos.
Tomato - 2 Nos.
Slited Green Chillies - 2 Nos. (Optional)
Chopped Garlic - 6 cloves
Turmeric Powder - 1 spoon
Chilly Powder - 1 spoon
Pepper Powder - 1 spoon
Salt - To taste
Oil - 3 spoons
Non-Veg Gravy - 1/4 cup (Preferrably Chicken/Mutton)
Curry Leaf - 1 Twig
Mint Leaf - 1 Twig

METHOD:
     Cut the Parota into very small pieces and keep aside. Keep a pan, heat 2 spoons of oil. Add chopped onion, fry it until it turns beach sand color (!)(Why always telling "Golden brown", just for a change :P). Add chopped garlic along with tomato. Fry it for more than 5 mins, untill oil oozes out. Then pour the egg along with turmeric powder, chilly powder and salt. Leave it untouched for 2 mins by closing the pan. So, that egg will not stick to the pan, while sauting it. Then add pepper powder, parota pieces, mix well with the egg mixture for 5 mins atleast. Few minutes before you put off the flame, add non-veg gravy, curry leaf and mint leaf. Now the Surprise dish - "EGG PAROTA" is ready for serving :) Smelling like Heaven is it ? :)

♥ Sangeetha♡Nambi ♥

Potato Carrot Bonda

     One day as i didnt have veggies (for sidedish) available for lunch thought of preparing some fritters. So, treasure hunted my fridge and found some left out Bengal Gram flour which is sitting untouched for more than couple of weeks. So took that and found 2 veggies - Carrot and Potato. So decided to prepare some fritters using that and the final outcome was "Potato + Carrot Bonda", which becomes my Hubby's much much favorite one. I wondered even me kid enjoyed it very much. Here comes my Kid favy fritters.

INGREDIENTS
Potato Podimas - 2 cups
Bengal Gram flour - 1 cup
Corn Flour - 3 spoons
Food color - Pinch
Red Chilly Powder - 2 spoons
Salt - Required
Oil - To Deep Fry

METHOD:
     Make potato + carrot podimass as small round balls and keep aside. Take a wide pan, add Bengal gram flour, Corn Flour, Food color, Red chilly powder and required salt, mix all the ingredients by adding required water. Make sure, you wont add much water. Parallely, heat a fry pan with required amount of oil for deep frying. Once the oil gets heated. Take the potato + carrot podimass balls and dip completely into the fritter mixture. Then place it slowly into the oil, allow it to deep fry nearly for 5 mins. Now, tasty Potato+Carrot Bonda is ready !

Note:I added grated carrots along with the Potato Podimass while preparing.

♥ Sangeetha♡Nambi ♥

Carrot Poori

     This recipe was drafted very long back and sitting silently in my New Post section. Its not because i forgot, its because the recipe "Poori". I am always against the "Oil Rich" items. So i dont feel like posting it. But my princess and my king are big poori lovers. One fine day(!), just felt to have poori in different form, so tried making with grated carrot. Hmm.... OMG! what is this ! am just blaberring, without getting any note to add further. Better i'll go the preparation directly gals.

INGREDIENTS
Wheat Flour - 2 cups
Maida Flour - 1 cup
Grated Carrots - 2 Nos.
Milk - 1 cup
Water - required to prepare dough
Oil - To Fry
Salt - To Taste

METHOD:
     Knead both wheat and maida flour using the list under "Ingredients" section along with grated carrot. Make it soft chapathi dough. Add a spoon of oil at the end of the preparation and allow it to sit for 30 minutes. After 30 mins, make it as a small round shaped balls and press it as Poori and deep fry it. Incase, if your kid doesnt like any type of veggie, u can prepare it in this way. It will add more taste and nutrition to your usual dish. Serve hot with Channa Masala.

♥ Sangeetha♡Nambi ♥

Green Hyacinth Bean Gravy

     I love the tamil month "Thai". Wondering why telling suddenly, its because of the peak season of Green Hyacinth Bean or Pachai Mochai. When this month comes, you can see this bean on road side of many villages where people will sold it for cheap rate. I love the raw smell of this bean, think my craziness towards it when it is cooked. My grandpa, use to buy this in big jute bag during season time. This is my Grand ma's favorite recipe which she used to prepare in many forms. Some are listed below

    1. As we outer skin is not edible, my grand ma use to steam the bean and the inner bean portion is edible whereas the outer skin is thrown away. As we prepare using Groundnut. This we use to have it as evening snack.
    2. She soak only the inner bean by taking out fron the green outer layer and soak it overnight and further remove the outer thin layer of the soaked bean and make a gravy for rotis which is called as "Pithukam parupu Kuzhambu"
    3. Boil the inner bean, and she will make as a gravy which can kept for hot steamed rice and to Roti as well. This is the gravy which am planned to showcase it today.

INGREDIENTS
Boiled green hyacinth Bean - 1 cup
Chopped onion - 2 Nos.
Chopped Tomato - 1 No.
Fennel Seeds - 1 spoon
Grated coconut - 1/2 cup
Coriander Powder - 1 spoon
Chilly/Sambar Powder - 1 1/2 spoon
Turmeric Powder - Pinch
Salt - To taste
Oil - To garnish
Cinnamon - 1/4 inch
Cloves - 4 Nos.

METHOD:
     Grind the grated coconut along with fennel seeds & corainder powder and keep aside. Keep a pan. Heat a spoon of oil. Add cinnamom, cloves, chopped onion, saute it for 5 mins and then add tomato. Fry it. Add turmeric powder, sambar powder and pinch of salt. Fry it till the oil oozes out. Then add boiled bean and fry it with the masala. Then add grinded coconut powder, add required salt and water. Allow it to boil until the raw smell of coconut & coriander smell goes off. Now taste with hot steamed rice or roti. Grand ma's recipe always ROCKs !!

     Sending this to the event - "HITS" in Sangee Vijay's space.

Note:Can also make it as thick gravy to keep it as Roti side dish.

♥ Sangeetha♡Nambi ♥

Surprise from my new friend !

    Today when i checked my comments moderation section, i received a message from my co-blogger, No No, my new blogger friend Asiya Omar for my previous post. As i can see her comment already there, thought what it should be for !! When i read, i was like Hah!, it was an Award time :) Yes, she shared a "Liebster Blog" award for this Irregular girl. Liebster ! What does it mean ??!! Before googling it, I assumed it should be "Irregular" :P (which suits well for me right) Thank god she didnt damage me, it means "Favourite or Dearest" in German. How sweet she is, within this very short span of time, she awarded this to me. Asiya, Its my pleasure to accept it. Plenty of Thanks to you. Keep Visiting and Keep sharing the award to me ;)

    With this happiest note, she ended up with some rules :( Yes, i need to share this to five of my co-bloggers. ONLY five :( how can i restrict. Too bad of u Asiya. I need to follow the rules. No way ! Herecomes my FIVE co-bloggers list.

Priya of Priyaeasyntastyrecipes
Reva of Kaarasaaram
Gayathri Anand of Kavithavin Kaivannam
Dr.Sameena Prathap of My Culinary Creations
Menaga of Shasiga

Gals! u need to follow the rules as well i.e. Pass it to ONLY FIVE. TIT for TAT :P

- Thank the person that gave the award and link back to their blog.
-Copy and paste the award to your blog.
-Reveal the 5 blogs you have chosen to award and let them know by commenting on their blog.
-Hope they pass it forward by accepting and awarding it to bloggers they would like to honor.

Mini Idly in Hotel Sambar

     IDLY, i should say this is my hubby's favorite recipe but asusual this will come under my Hatred recipes list. But somehow i'll like/love Mini Idlies only when it is completely dipped in Home made Hotel Sambar along with coconut chutney. I always love to have with both Sambar & Chutney. If chutney is missing will feel like am missing something like a big loss :) Also, while am enjoying recipe, will not show my bowl to anyone. Not b'cos others will eat away this, its b'cos u cant find the shape of Mini Idly. Will fight and smash it nicely and make it as a Idly Halwa, so that it will get dipped nicely with Sambar & Chutney and No more Idly taste :P (Iam damn sure, yours reaction will be like Yuck!) Here is my Hatred, Hmmmmm no... Favorite...??? recipe

INGREDIENTS
Home made Hotel Sambar - 2 cups
Coconut Chutney - 4 spoons
Idly Batter - 10 Nos.
Chopped Onion - 1 No.
Chopped Coriander Leaf - 1/2 cup

METHOD:
     Pour idly batter in mini idly plates and Steam it for 15 mins in simmer. Seperate the idlies from the plate and keep aside. Take a wide bowl, add pour Sambar & Chutney and then add steamed idlies to the mixture. Keep it untouched for 10 mins. Then add chopped onion & corainder leaf while you serving. Slurp !

Note:Mandatorily, it should be served when it is hot.

♥ Sangeetha♡Nambi ♥

Dry fish Gravy with Green Hyacinth bean

     I am a BIG BIG BIG fan for the aromatic(!) smell of Dry fish when it is cooked. When ever my mom prepares this dish, i will not go for Rasam or Curd. Will always finish off my lunch only with this Gravy. My brother is more than me. Thinking how ! he'll empty the whole prepared gravy with hot steamed rice, without going for Rasam or Curd. I know ! I know ! What you people are thinking !! Just damaging my family by saying as "Sariyana, thinni kudumbam da" :P. No worries for me :) I still say this is our family's favorite recipe rather than mine. I dont want to take much of your time by telling my family story. Here comes the method !

INGREDIENTS
Nethili/Anchovies Dry fish - 1/4 kg
Boiled Hyacinth Bean or Pachai Mochai - 1 cup
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Brinjal - 4 or 5 Nos.
Chilly powder - 1 or 2 spoons
Coriander Powder - 1 spoon
Turmeric Powder - Pinch
Grated Coconut - 1/2 cups
Tamarind Syrup - 1/2 cup
Salt - To taste
Oil - To Garnish

METHOD:
     Grind the coconut with corinader powder and Keep aside. Keep a pan, heat a spoon. Add chopped onion, saute it until it turns golden brown. Then add chopped tomato along with turmeric & chilly powder, fry it until oil oozes out. Then add brinjal, mochai/bean and grinded coconut with the sauted mixture add a cup of water along with salt. Allow it to cook. When brinjal is half-cooked, pour the tamarind syrup, allow it boil, until the raw smell goes off. Add dry fish, allow it cook for 5 - 7 mins by closing the pan with the lid. Put off the flame.

    Enjoy my fav. dish with hot steamed rice and roti/chapati as well.

♥ Sangeetha♡Nambi ♥

Coriander/Kothamalli Chutney

     Haaaaaaa ! Wat a Smell ! I LOVE LOVE LOVE (Contradictory to my Prev. Post!) the coriander leaf smell forever. I love to cook Coriander leaf recipes atleast once in a week like Chutney, Pulav etc. If i dont feel like cooking, will blindly go for the quickly prepared Corainder chutney with hot steamed rice or simply as a side dish for rasam. I know to prepare this in 3 forms, today planned to share the most tasty and yummy method using Coconut.

INGREDIENTS
Chopped Corainder Leaf - 1 Bunch
Grated Coconut - 1/2 cup
Red Chilly - 3 or 4 Nos.
Green Chilly - 1 No.
Urad Dhall - 2 spoon
Bengal Gram - 1 or 2 spoon
Tamarind - Small Gooseberry size
Oil - 1 spoon
Hing - Pinch (Optional)
Salt - To taste

METHOD:
     Keep a pan, heat a spoon. Add Urad dhall and Bengal Gram fry it until it turns golden brown color. Then add red and green chillies, saute it for a minute. Then add coriander leaf along with Hing (Optional), saute for 3 to 4 minutes until the raw smell goes off. Can also add pinch off salt, just to mix the ingredients. Put off the flame. Cool it for 5 mins. Grind the items with grated coconut and required salt. If u feel, it looks plain and simple, Can also garnish with mustard. As you do it for Coconut chutney.

♥ Sangeetha♡Nambi ♥

Mutton Liver Soup

     If anyone say "I hate Mutton", am the first person to follow them. Yes, I HATE HATE HATE Mutton, Huh ! I should say, this is my FIRST MUTTON recipe in my 3 Years of married life. I tried this recipe only cos of my lil one as i want to give intro to all NV foods. Hmm... What else to say ??!! OMG ! What is this, am in lack of words as i dont like this recipe :( Fine friends, lets go for the preparation method.

INGREDIENTS

Goat Liver - 50 g
Chopped Onion - 1 No.
Chopped Tomato - 1 No.
Pepper Powder - 1/2 spoon
Cloves - 3 Nos.
Garlic Cloves - 4 Nos.
Cinnamon - 1 inch
Fennel Seeds - 1/2 spoon
Water - 1 cup
Salt - To Taste
Oil - 1 spoon

METHOD:
     Take a pressure cooker. Heat a spoon of oil, add Cloves, Cinnamon, Garlic cloves, Fennel seeds, then add chopped onion, tomato. Saute it for 5 mins along with pepper powder and required salt. Add Goat liver along with the mixture for 5 mins. Add a cup of water. Allow it to boil for 2 mins and Pressure cook it in simmer for 10 mins after a whistle sound. Same can done with Chest Bone of Goat called as "Nenju Elumbu" in tamil. Even though i don't like this, i will say this as 200% energetic dish for toddlers.

Note:Can also use this as an alternate for Rasam.

♥ Sangeetha♡Nambi ♥

Vanilla Tutti Fruity Cake

     Whoops ! (Piched me) Its True ! Wondering, why ? Its b'cos of CAKE in my post. OMG ! I should say "My dream came True" :P Yes Friends, its my long time aim /wish(!) to try a cake using my Microwave. When i came to the end of the recipe preparation, I am totally flabbergasted with the outcome and so eager to taste my "FIRST BAKED" cake. I want to share each and every note from the scratch i started buying things to prepare this recipe, but i dont want to put Mokkai so, without taking much of your time.. Here you have my "FIRST BAKED RECIPE"

INGREDIENTS

Maida - 1 cup
Egg white - 2 Nos.
Melted Butter - 3 Spoons
Tutti Fruti - 1/2 cup
Vanilla Essence - 1 spoon
Powdered Sugar - To Taste

METHOD:
     Take a wide vessel add seived maida, powdered sugar and mix it well. Add egg white and butter, mix gently without forming any lumps alogn with vanilla extract. As i dont have Hand whipper, i used whipper option in mixie to mix the content. Add the tutti fruti/plums with the whipped mixture. Grease a wide microwave bowl with butter, pour the mixture. As i have pre-defined "Cake" option in my IFB Oven, i simply kept the bowl and clicked the "Cake" option which will set the timer and temperature by default. I just kept the timer for 10 minutes. when its 5 minutes, just stopped the oven and checked whether cake is in proper condition and again restarted the process. After 10 mins, take it out and leave it for couple of minutes and enjoy the hot Tutti fruti cake :)

     Sorry for the very bad image clarity :(

♥ Sangeetha♡Nambi ♥

Jaggery/Sweet Pongal

     OMG ! this recipe is my long drafted post sitting sadly in my list. Finally, thought of publishing this to ur views/comments. Usually, everyone will be eagerly waiting for the outcome of their first try. Likewise, even i waited to taste the final outcome of this recipe. As, i tried this for the first time in my new home for this "Mattu Pongal". Really the taste was too good and still feeling the taste from my memories. :P

INGREDIENTS
Pachai Arisi - 2 cups
Moong dhall - 1/2 cup
Water - 4 to 5 cups
Jaggery powder - 1/2 cup
Salt - Pinch

To Garnish:
Ghee Roasted Cashew
Ghee Roasted Dry grapes
Ghee - 4 to 5 spoons

METHOD:
     Keep a thick bottomed,wide vessel. Pour 3 cups of water along with pinch of salt. Allow to boil, then add rice and moong dhall. Allow to boil until the rice and moong dhall gets cooked. Do keep mixing the content inbetween when it boils. Few minutes before puting off the flame, add the jaggery powder by stirring the rice content. Once the jaggery mixed without any lumps, add roasted cashew and dry graphes by pouring the 4 spoons of ghee.

    OMG ! i can't resist, its really tempting me. i feel like eating this Pongal now :(

Note:Can also add milk along with water by omitting salt, which adds more taste.

♥ Sangeetha♡Nambi ♥

Instant Tangy Mor Kuzhambu - Easy Version

     Mor Kuzhambu ? Wow ! will gobble it forever, rather i can say, will drink it :P That too if it is tangy, no doubt will surely drink it without sharing with others (How selfish I am. Huh !) To be frank, i looted this recipe from my friend just a week back. Suppose, if am lazy to prepare gravy for steamed rice, i'll go blindly with this. I can say, this as the Instant, Readymade Gravy which can be used for steamed rice. Friends, who dont like Curd, Sorry, u really missing this :) Here comes the method for easy, tasty, quick, simple, tangy, lazy gravy(!)

INGREDIENTS
Butter milk - 3 cups
Chopped Onion - 1 No.
Chopped/Slited Green Chilly - 1 No.
Red Chilly - 1 or 2 Nos.
Chopped Ginger - 1/2 inch or Ginger Garlic Paste - 1/2 spoon
Turmeric Powder - Pinch
Mustard - 1 spoon
Urad Dhall - 1 spoon
Bengal Gram - 1 spoon (Optional, as i dont like this)
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twig
Salt - To Taste

METHOD:
     Keep a pan, heat a spoon of oil, add mustard, once it gets splutters, add Urad dhall, Bengal Gram, turmeric powder a pinch. Once its turn golden brown, add chopped onion, chopped ginger or ginger garlic paste. Saute it for a while. Then add curry and coriander leaf. Add the garnished items into the butter milk and add required salt. So, easy is it ? Enjoy with steamed rice with Potato Fry :)

Note:Butter milk should not be much watery.

♥ Sangeetha♡Nambi ♥

For a Change ! :)

    Generally Human need/seek change in each and every work they do. Even am the BIG ONE among them. Apart from the usual recipe post, Thought of posting couple of "Kolams" for a change which was drawn by me during this "Pongal Fest" in my MIL's place.

    

    I love to draw kolam forever. As am too picky/choosy in selecting different kolam and color powders(especially UNIQUE), i started asking my neighbours for their kolam note a week before Pongal and this time just had a walkthrough over internet. OMG ! i got lots and lots. As i didnt get time to take print or draw it in my kolam note, just saved all my browsed kolams in my laptop, need to try those only during next Pongal :D

And when it comes to color powder, which add more beauty to kolams, i searched so many shops and so many different dark shades like Orange, Red, Blue, Yellow etc etc. Really it added more beauty to my kolam :P So, check out my kolam and let me know ur comments :)

Simple Cabbage Poriyal

       Hope you all Enjoyed and Enjoying pongal with Jaggery Pongal, Sugarcane and moreover with the TV Programs. Great, With the vacation mood, planned to post a recipe rely on Cabbage. Guess, this should be my Fourth post related to Cabbage. Already i have a "Quick Cabbage Bengal Gram Poriyal", in my archived list which i have stated as Quick Recipe. I can say, this is the another version of same cabbage Poriyal which is much easier, simpler, quicker, Hmmmmm.. Watelse to add, if u find any word, you can add it. Eventhough we prepare it in very lesser time, the taste will always rock with all type of spicy curry. Check it out !

INGREDIENTS
Chopped Cabbage - 1/4 Kg
Chopped Onion - 1 No.
Slited Green Chilly - 2 Nos.
Salt - To Taste
Oil - 1 spoon
Cloves - 3 Nos.
Fennel Seeds - 1/2 spoon
Cinnamon - 1/4 inch
Grated Coconut - 1/4 Cup
Mustard - 1/2 spoon



METHOD:
       Heat a spoon of oil in a pan. Add mustard, cloves, cinnamon, slited green chillies, chopped onion saute it for 5 mins. Then add fennel seeds (Instead of adding this in oil, if we add it along with onion, will add more taste). Fry it. Then add chopped cabbage along with required salt by sprinkling some water and close the pan for 5 mins. Once the cabbage gets cooked and the excess water get drained, add the grated coconut, mix it with the cabbage and keep it in simmer for 3 mins.

♥ Sangeetha♡Nambi ♥

முதல் தமிழ் பதிவு - எதற்காக ??!!

என்னுடைய முதன் தமிழ் பதிவு இது ! எதற்காக ? என் வாழ்த்துக்களை பகிர்ந்து கொள்ள தான். ஆம் !

என்னுடைய அனைத்து சக சமையர் கலை தோழிகள் அனைவர்க்கும்
என்னுடைய இதயம் கனிந்த தமிழர்/உழவர் திருநாளாம் பொங்கல் நல்வாழ்த்துக்கள்.

இனிக்கும் கரும்பை போல உங்கள் வாழ்வும் இனிதே இனிக்க என் மனமார்ந்த தை திருநாள் வாழ்த்துக்கள் :)

பொங்கலோ பொங்கல்..........



Have a great fun filled "PONGAL WISHES" to all my co-bloggers. May this year brings sweetness to your life like a sugarcane.

Ragi Semiya Puttu

     Ragi Semiya Puttu, i can say this as the best, healthy and quick recipe which can be prepared using Instant Ragi Semiya. Generally, I use to sleep till 7.30 a.m during my weekends. Though i get up bit late in the morning, i need to prepare breakfast before 8.30 a.m. for my lil one. So, blindly i'll go for this as my breakfast recipe with some banana. I would say this is my "Weekend Dish" forever. Moreover, this can be prepared very quickly within 20 mins. Just give a try and let me know ur feedback.

INGREDIENTS
"Anil" Instant Ragi Semiya - 1 Pkt
Sugar - 2 spoons
Water - 1/4 cup
Grated Coconut - 1/2 cup
Elachi - 1 No.



METHOD:
    Unpack the Ragi semiya and place it in the vessel. Just sprinkle some water over it and mix well. Make sure, not to add much water which makes the semiya very sticky. Leave it for 5 mins. Then take an idly cooker, add the semiya in the idly pan and steam it for 10 mins in higher flame. Mean time, grind the coconut coarsely (without adding water) in mixie along with an Elachi and keep aside. Once 10 mins gets elapsed, allow semiya to cool for 1 min. Then add 2 spoons of sugar, grated coconut and mix it equally with steamed Raagi. Serve hot. Easy isn't it ?? :)

     Sending this to the event - "HITS" in Sangee Vijay's space.

Note:Dont allow it to cool more than a minute, as it will become hard.

Sending this to Akila's Event - Dish name starts with R

Carrot Chapathi

     While checking my co-bloggers post, i used to come across different types of rotis and poori's like palak roti/poori, beetroot roti/poori, channa roti/poori and list goes on. So, thought of giving a new try for chapathi. I know there will be some untouched veggies sitting sadly/sliently in my fridge for sure. Searched! Searched!! and Searched!!!, Yes finally, its the 5 sad Carrots. Decided to prepare "Carrot Chapathi" atlast. As am trying it for the first time, not to waste the entire carrots, i just used couple of carrots. Wow ! outcome was great but the sad note is, as i have used only 2 grated carrots, i couldnt find carrots in my Chapathi :P Fine, lets check out the method.



INGREDIENTS
Wheat Flour - 2 cups
Maida Flour - 1 cup
Grated Carrots - 2 Nos.
Milk - 1 cup
Water - required to prepare dough
Oil - 1 spoon
Salt - To Taste

METHOD:
    Knead both wheat and maida flour using the list under "Ingredients" section along with grated carrot. Make it soft chapathi dough. Add a spoon of oil, at the end of the preparation and allow it to sit for 30 minutes. After 30 mins, make it as a small round shaped balls and press it as chapthi and heat it in chapathi pan. Incase, if your kid doesnt like any type of veggie, u can prepare it in this way. It will add more taste and nutrition to your usual dish.



♥ Sangeetha♡Nambi ♥

Lets Welcome 2012 !!

Hello My dear Co-Bloggers,

Me and My family joins here together to "Wish you all a wonderful and colorful New Year 2012."

Hope this new year will fulfill all your dreams and brings you happiness, health, luck etc etc..

Last but not least, Instead of worrying about 2012 destruction, lets think about the construction(Preparing) of different recipes along with creative clicks :P

Have a Blasting days ahead !! Keep Smiling ever :)

Cheers
♥ Sangeetha♡Nambi ♥

Its an Unbelievable Day !!!

    This been an unbelievable day for me !! Guessing What ??!! Its 1 Year Today. Yes, Its my blog's "FIRST ANNIVERSARY". Hhhhhhhhhooooooooooooooooo... When i reminiscence of my life to 2010 Dec 30 IST, Me, just like that started this blog to bypass my free time at office(If my boss see this, he'll kill me :P) now am celebrating the "First Anniversary" of my blog.



    Its "UNIMAGINABLE". When i started, i was a novice in cooking so, i thought like noone will read and follow my posts/space except my close ones (Its b'cos, i'll keep on bugging them untill they read my posts). But now when i checked my Followers list, Its already 60 followers, with "128 POSTED RECIPES" - OMG ! I am really surprised and Thankfull for you ppl. Eventhough i was succumbed in mid of this year, you ppl maintained your patience and followed and following my space. Once again my BIG THANKS to my co-bloggers.

    I dont want to use the regular saying "Without you all, this will not happen, Blah! Blah!! Blah!!!". Instead, i know you ppl will follow me forever (Bit Overconfidence) so, Hope i'll try to be a regular blogger and will satisfy your expectation by posting good recipes.
Keep Visiting ! Lets Rock !!

Egg Bhurji

     I love Egg in whatever form it is, except the Boiled One. When my kid is not at home, i dont feel like cooking. So, just thought of trying different recipe for our lunch break with the 4 eggs i had in my fridge. While preparing, i was bit scared whether the eggs will end up in a disaster when the preparation method goes wrong. Just for a safer side, prepared the Poriyal using only 2 eggs and added remaining 2 eggs as boiled. Wow ! it tastes and smells so good. As it is a dry recipe, i prefer to take this with Roti and Chapathi, instead of having with steamed rice.



INGREDIENTS
Egg - 2 Nos.
Chopped Onion - 3 Nos.
Chopped Tomato - 1 No.
Finely Chopped Ginger - 1/2 Inch
Finely Chopped Garlic - 3 or 4 Nos.
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs
Chilly Powder - 3/4 spoon
Turmeric Powder - Pinch
Pepper Powder - 1/2 spoon
Salt - To taste
Oil - To temper

METHOD:
    Break the eggs in a bowl, stir it finely and keep aside. Keep a non-stick pan, heat 2 spoons of oil. Once heated, add chopped Onion and tomato. Saute it for 5 mins. Then add Turmeric Powder, chilly Powder and Salt, fry it till the oil oozes out. Pour the egg content. Leave it for 2 seconds without disturbing. Then stir finely with the onion+tomato mixture. Allow it to mix completely. It will take 5 to 6 mins. Couple of minute before you put off the flame, add Curry and Coriander leaf and fry it well.
    I dont prefer adding any instant powders like Garam, Cumin and Fennel Powders as it will spoil the Chopped ginger garlic flavor.

Note:Instead of adding chilly powder, can also add chopped green chillies

♥ Sangeetha♡Nambi ♥

Vegetable Pizza

     PIZZA !!! in my blog space ??!! Yeeeeaaaahhhhhhh, its me prepared it...... Yyyyyaaaaaaahhhhhhoooooooooo...... Thinking why me screaming like a naughty kid ? Still i cant believe its me prepared Pizza, which was my long time goal (!) Its my favorite, NO NO, more than favorite snack. I love to have it at all time with less cheese. Finally prepared this with some basic inhouse ingredients. So, with my heartful of joy, love to share this to my friends which was prepared with my own preparation method. Have some doubts reg. this recipe which will be followed after my preparation method.

Sending this to Srivalli's SNACKS MELA



INGREDIENTS
Ready Made Pizza Base - 1
Maggi Tomato Ketchup - 4 to 5 spoons
Thin sliced Big Onions - 1 No
Thin sliced Tomato - 1 No
Red Chilly Flakes - Homemade using 3 Nos of red chilly
Salt - To Sprinkle
Pepper Powder - To Sprinkly
Amul Cheese - 1 cube



METHOD:
    Take a pizza base, coat it with tomato ketch up. Then add grated cheese which covers the tomato ketch-up completely. Then add sliced onion, tomato, red chilly flakes, pepper powder and salt over the cheese. Keep it in oven for 5 minutes (Vary oven to oven). As this is the first time, i have checked plenty of times in between the 5 minutes preparation time. :)



    My Query: Pizza base which i used didnt turn into golden brown color, it remains in Half white color. Eventhough, in some places my cheese started to burn. I dont know why ? :( But the taste didnt get vary. Hope someone will help me out.

♥ Sangeetha♡Nambi ♥

Reposting: Chicken Briyani

     Reposting this for the Giveaway Royal Feast - Biriyani by Reva of Kaarasaaram



INGREDIENTS
Basmathi Rice - 1 1/2 cup
Chopped Onion - 4 Nos.
Chopped Tomato - 2 Nos.
Curry Leaf - 1 Twig
Mint Leaf - Handful
Corainder Leaf - Handful
Green Chilly - 5 Nos.
Cinnamon - 3 Nos.
Cardamon - 1 Nos.
Cloves - 6 Nos.
Bay leaf - 1 No.
Ginger Garlic Paste - 2 spoons
Pepper Corns - 1/2 spoon
Fennel Seeds - 1 spoon
Turmeric Powder - Pinch

To Marinate Chicken (1 hr):
Chicken Pieces - 1/2 kg
Chilly powder - 2 spoons
Kitchen King Masala - Pinch
Turmeric powder - Pinch
Curd - Half cup
Salt - To Taste

To Grind:
Fennel Seeds - 1 spoon
Cinnamon - 1 inch
Cloves - 4
Cardamon - 1 No.
Pepper Corns - Half spoon



METHOD:
     Keep a cooker, pour 3 spoons of oil and 2 spoons of ghee, allow it to heat. Add pepper corns, fennel seeds, cinnamon, cardamon, bayleaf, ginger garlic paste, mint leaf, corainder leaf, chopped onion, saute it for 6 mins. Then add chopped tomato. Fry it until it mix up with the fried onion. Then add marinated chicken, add required water and partially close the lid. Once the pieces gets half-boiled, add rice. Mix it gently and add required water and salt. Close with the lid completely. Pressure it for 10 mins in simmer after a whistle. Serve with cucumber or onion raitha for more taste.



♥ Sangeetha♡Nambi ♥

Reposting: Vegetable Briyani

     This month seems to be the "Reposting Month" for me !! Yeah ! so many giveaways, events etc etc. So, Reupdating(!) the reposted recipe for the Giveaway Royal Feast - Biriyani by Reva of Kaarasaaram



REPOSTING RECIPE 5: for Priya's announcement Announcing Cooking With Seeds - Peas




INGREDIENTS
Basmathi Rice - 1 cup
Chopped Veggies - Carrot, Beans, Peas, Potato, Beetroot etc.
Coconut Milk - 2 cups
Cashew Paste - 1 spoon (Optional)
Vertically chopped Onion - 2 or 3 Nos.
Chopped Tomato - 1 No
Green chilly - 4 Nos.
All Spices - Cinnamon, Cardamon, Bay leaf and Cloves
Ginger Garlic Paste - 1 1/2 spoon
Pepper Corns - 1/2 spoon
Mint Leaf - Handfull
Corainder Leaf - Handfull
Curry Leaf - 1 Twigs
Fennel Seeds - 1 spoon
Turmeric Powder - Pinch
Salt - To taste
Oil - 1 spoon
Ghee - 1 1/2 spoon



METHOD:

    Soak all chopped veggies in half cup of cup along with salt for 30 mins. Keep a non-stick cooker. Heat a spoon of oil and 1 1/2 spoon of Ghee. Then add all spices, chopped onion, green chillies, fennel seeds, pepper corns, Mint leaf, Corainder Leaf and Curry Leaf, saute it for 5 mins. Once the raw smeel goes off, add Ginger garlic paste. Saute it for a while. Then add chopped tomato along with cashew paste, Turmeric powder and required Salt. Saute it until the oil oozes out. Then pour 2 cups of coconut milk along with a cup of Basmathi Rice. Partially close the cooker with lid. Once the rice partially cooked. Close the cooker and keep it in simmer for 5 mins. After 5 mins, put off the flame, allow it to release the stream. Serve hot with Onion or Cucumber or Carrot Raitha.

♥ Sangeetha♡Nambi ♥

Reposting: Pav Bhaji

     REPOSTING RECIPE 4: for Priya's announcement Announcing Cooking With Seeds - Peas



AND

Srivalli's SNACKS MELA




INGREDIENTS
Boiled Potato - 3 Nos.
Boiled Peas - 1 cup
Chopped Onion - 1
Chopped Tomato - 1
Pav Bhaji Masala - 2 spoons
Ginger Garlic Paste - 1 spoon
Chilly Powder - 1 spoon
Turmeric Powder - Pinch
Chopped Coriander leaf - 1/2 cup
Butter/Ghee - 3 spoons
Salt - To Taste



METHOD:
    Mash boiled potato and peas and keep aside. Heat 2 spoons of butter, add ginger garlic paste, chopped onion, tomato and saute it until the oil oozes out. Then add Pav Bhaji masala, chilly powder, turmeric powder and salt, saute until the raw smell goes off. Then add mashed veggies, allow to boil it in mixture for 5 mins. Put off the flame and garnish with chopped coriander leaves and a spoon of butter/ghee.

♥ Sangeetha♡Nambi ♥

Reposting: Potato Peas Masala

     REPOSTING RECIPE 3: for Priya's announcement Announcing Cooking With Seeds - Peas

INGREDIENTS
Potato - 2 Nos.
Boiled Peas - 1 cup
Chopped Onion - 2 Nos.
Tomato Puree - 1 No.
Cumin Seeds - 1/2 spoon
Cinnamon - 1 inch
Cloves - 5 Nos.
Bay Leaf - 1 No.
Curd - 2 spoons
Ginger Garlic Paste - 1 spoon
Chilly powder - 1 spoon
Turmeric Powder - Pinch
Kitchen King Masala - Pinch
Salt - To taste



METHOD:
     Keep a pan, heat a spoon of oil. Fry the cube sized potato and keep aside. Heat another spoon of oil, add cumin seeds, cinnamon, cloves, bayleaf, chopped onion, ginger garlic paste, saute it for 5 mins. Then add tomato puree along with chilly powder ,turmeric powder and kitchen king masala powder and fry it until the raw smell goes off. Add 2 spoons of curd, mix it with the fried items along with required salt. Then add fried potatoes, baked peas, allow it to boil for 6 to 8 mins. Serve hot with rotis, poori or chapathi.

Note: Paneer can also be added instead of potato or peas.

♥ Sangeetha♡Nambi ♥

Reposting: Peas Pulav

     Reupdating(!) the reposted recipe for the Giveaway Royal Feast - Biriyani by Reva of Kaarasaaram


and

REPOSTING RECIPE 2: for Priya's announcement Announcing Cooking With Seeds - Peas



INGREDIENTS
Basmathi rice - 1 glass
Chopped Onion - 2 Nos.
Green Chillies - 4 Nos.
Coconut milk - 1 glass
Cardamom - 1 No
Cinnamon - 3 Nos.
Cloves - 6 Nos.
Bay leaf - 1 No.
Cashewnuts - 8 Nos.
Fennel Seeds - 1 spoon
Ghee - 2 spoons
Oil - 1 Spoon
Salt - To Taste



METHOD:
     Keep a pressure pan, heat 2 spoons of ghee and 1 spoon of oil. Add cardamom, cinnamon, cloves, bay leaf, cashewnuts and fennel seeds, saute it for 2 mins. Add chopped onion, green chillies and fry it for 5 mins along with pinch of salt. Then add basmathi rice and fry it with the onion mixture for 2 mins. Then pour a glass of coconut milk, 3/4 cup of water and add required salt. Cover the pan with a lid for 2 mins. Once the mixture gets boiled, close the lid and pressure it for 7 mins in simmer. I tried Potato fry and Onion Raitha as its combo.

♥ Sangeetha♡Nambi ♥

Reposting: Potato Peas Fry

     Today when i opened the blog, i found an announcement as Announcing Cooking With Seeds - Peas in Priya's Blog. Just to participate in it reposting all my Peas recipes.



INGREDIENTS
Cube-sized potato - 4 Nos.
Green Peas - 1 cup
Chopped Onion - 2 Nos.
chopped Tomato - 1 No.
Ginger - Half inch
Garlic - 6 Nos.
Fennel Seeds - 1/2 spoon
Cinnamon - 1 (Optional)
Cloves - 4 Nos. (Optional)
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Mustard - 1 Spoon
Turmeric Powder - Pinch
Chilly Powder - 1 spoon
Kitchen King Masala - Pinch (Optional)
Oil - To garnish
Salt - To taste



METHOD
    Keep a frying pan. Heat a spoon of oil, add mustard. Once it splutters up, add cinnamon, cloves, fennel seeds, cury leaf, corainder leaf, chopped onion, ginger garlic paste and saute it for 5 mins along with pinch of salt. Once the onion becomes translucent, add onion, fry until it gets smashed off. Then add chilly powder, turmeric powder, kitchen king masala, saute it till the the raw smell of the powder goes off. Then add potato and peas. Mix it well with the fried items and add a glass of water along with required salt. Close the pan, allow it to boil in simmer and put off the flame once the potato and peas gets boiled. Garnish with corainder leaf.

This is yummy combo with chapathi, sambar, tamarind rice, curd rice and many :)

Note: Instead of adding raw potato and peas, Can also add the boiled potato and peas to make recipe faster.

♥ Sangeetha♡Nambi ♥